title: [Biogenic amine contents in fish and fish preserves].
abstract: A method developed on the basis of highly efficient liquid chromatography of dansyl derivatives was used to study the content of biogenic amines (tyramine, histamine, cadaverine, putrescine, spermine and spermidine) in fish and canned fish. It was found that only 7 out of 149 samples contained histamine levels exceeding maximum permissible concentration (salted herring, smoked sardines, and salted Siberian salmon). No correlation was recorded between the increase of spermine content and spermidine.
authors.forename: A
authors.initials: A
authors.lastname: Lebedzinska
authors.forename: K I
authors.initials: KI
authors.lastname: Eller
authors.forename: V A
authors.initials: VA
authors.lastname: Tutel'ian
mesh_terms: D000661:Amphetamine / Q000032:analysis; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D002853:Chromatography, Liquid; D005399:Fishes; D005519:Food Preservation; D006632:Histamine / Q000032:analysis; D011700:Putrescine / Q000032:analysis; D013095:Spermidine / Q000032:analysis; D013096:Spermine / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D013096:Spermine; D006632:Histamine; D000661:Amphetamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine
vernacular_title: Soderzhanie biogennykh aminov v rybe i rybnykh konservakh.